How I Smoke Ribs that Fall Off The Bone … Rib inflammation features controversy, however if you like your ribs to fall off that bone, this approach offers you tender, juicy ribs each time!
#falloffthebone #ribs #howtobbqright
Fall off the Bone Ribs
WHAT MALCOM USED IN THIS RECIPE:
– Killer Hogs AP Seasoning
– Killer Hogs The BBQ Rub
– Killer Hogs Vinegar Sauce –
– Killer Hogs The BBQ Sauce –
– BBQ Gloves –
– HowToBBQRight Tel-Tru Thermometer –
Fall off the Bone Ribs Dish
– 2 pieces of St. Louis Cut Spare Ribs
– 1/4 cup Killer Hogs AP Spices
– 1/4 cup Killer Hogs The BBQ Rub
– 2 sticks of butter
– 1/4 cup honey
– 1/4 cup Killer Hogs Vinegar Sauce
– 2 cups Killer Hogs The BBQ Sauce
Directions:
1. Prepare cigarette smoker for indirect cooking at 275F utilizing hickory wood for smoke taste.
2. Eliminate the membrane from each rack of ribs and trim away any excess fat. Season each piece with AP flavoring followed by a layer of The BBQ Rub – substitute your favorite spices if desired.
3. Place each rack on the pit and smoke until the rubs follow the meat and the color turns a dark mahogany about 2 to 2.5 hours.
4. Cut each stick of butter in half lengthwise and place on a sheet of aluminum foil huge enough to cover the ribs.Drizzle the butter with honey and Vinegar Sauce. Location each rack of ribs over the butter meat side down. Season the bone side with extra rub and wrap the foil firmly around the ribs.
5. Location the ribs back on the pit for an extra 2.5 hours or up until the meat is "fall-off-the-bone" tender. The internal temperature level ought to be around 212-215 degrees
6. Carefully remove each slab of ribs from the foil wrap and place on a foil lined baking sheet. Use a bit more The barbeque Rub and location back on the pit for 4-5 minutes. Drizzle The BBQ Sauce over the top and cook an extra 5-10 minutes to set the sauce.
7. Get rid of the ribs from the smoker and serve – you will not need a knife for these ribs due to the fact that the ribs will be Falling-Off-The-Bone!
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Great vid Malcom. Like the fact u showed competition ribs vs. “fall off the bone” ribs.
“That fall off the bone don’t play”
Hahahaha, that’s was my favorite part.
Real Deal Malcom the goat 🐐
it’s the memphis in em 😂
I’m like Malcolm, at the grill wit da joint…
I saw this comment soon as he said it on the video.
That’s why I like BBQ. Multiple ways to do things “right”
I started smoking meats back in 2014. And it’s people like you that have taught me so much. I’ve never bought any of your rubs or sauces until last year. Now I don’t even make my own because yours are just so good. It’s my go to for almost everything even things I cook in my cast-iron. between you and Carrie at the pig leg, you guys have made me a very good pitmaster.
That Vinegar is amazing!!
My mom taught me how to make fall off the bone ribs and everyone loves them! I didn’t even know ribs were supposed to stay on the bone until I started watching videos on YouTube lol!
Right. Most people want “fall of the bone” at home and restaurants. Realistically comp ribs need a small pull. Not mushy
@bigd.4112 lots of videos on this. Just search for competition ribs.
And honestly, they DO taste better because they aren’t mush. “Fall off the bone” ribs have the consistency of an overcooked money muscle from the pork shoulder. It just turns to mush. Grandma with no teeth can eat it.
@Slayer1313 It’s just cooking it to right before the meat becomes extra tender and doesn’t hold itself to the bone. The judges want to see a clean bite mark after taking one bite from the middle of the rib, not having the meat fall off the bone. Competition barbeque is definitely NOT ideal for home or restaurant cooking, because in competition you only care about maximizing that one bite to mees the judges criteria.
Didn’t even watch the video before giving it a thumbs up. Malcolm is the truth!!! ✊🏿👍🏿👌🏿
Have you ever seen anything more beautiful than the fluid motion of Malcolm applying seasoning to any cut of meat??…. Poetry in motion…..
Haha, he’s definitely a pro! I always end up with bare spots and spots with clumps of seasoning.
@stevee7774 ditto!!
Part of the trick is: hold the bottles higher than you think you need to. 6-9” above the meat. Gives you more even spread.
I long…yay yearn…for him to season my meat. Too far. Sorry.
looks nice but i like to taste the pork ribs, not a lot of sugar
I loved how you made one rack “tug off the bone” to compare to the other racks. The way you demonstrated and explained the differences was very simple and easy to understand. Well done Malcom!
Fall off = mushy and horrible
@JohnWick-vb9pc Not always. But I do prefer the tug off the bone way.
@JohnWick-vb9pc People who believe that have been watching too much bbq pitmasters shows and drank the kool aid. It’s fact that most pitmasters hate competition ribs and they say they won’t even feed that to their own family.
@yamchayakuthat has to do with taste and technique. It doesn’t mean they cook mushy ribs at home.
@JohnWick-vb9pcyou can make them fall off the bone without being mushy. You have to take them just past tug off the bone, so you really have to watch them or they will get mushy.
Been watching since the good ol days way back and couldn’t be happier for your success big fella. The talent and recipes have always been second to none but it’s awesome to see the production value and the professionalism you guys put in these days paying off. Keep up the good work no one does it better👍
Thanks for making the distinction between competition ribs and at-home ribs. I feel like most channels on here with “pros” often talk about how you don’t want fall-off-the-bone ribs, but that’s what most of us home cooks want. There’s a time and a place for the competition style cook. Thanks for acknowledging the difference and showing us how to do em this way!
But he said nothing about why pull is good.
@pgnandtits because fall off the bone is overcooked and the more overcooked it is the more closer it is to mush compared to meat
“I don’t need no trophy” says it all, Malcolm. Regular folks want tender, fall off the bone ribs, not competition. Thanks for stepping outside the box for the rest of us. You are indeed the BBQ master.
Funny, they’ll show you how perfectly cooked, falling apart, their pork shoulder is by pulling out a clean, steaming bone. But do the same to ribs and they’re “over-cooked”. Who are they to say what people should and shouldn’t like? Fall off the bone at this house. We’re not sitting around the dinner table, gnawing on bones like animals!
The idea that any meat is better without falling off the bone is just outlandish and pathetic. Sounds like they’re having more of a sawdust competition to me.
I am a competition cook, and everyone I have ever cooked ribs for all say the same thing now: they don’t care for “fall off the bone” ribs anymore. And no, they aren’t chewy. The pull right off the bone easily.
My ribs are perfectly tender but still hold together. “Fall off the bone” is overcooked and can quickly turn to mush.
@@scooterdog13that’s cringe
Fall off the bone = mushy, regular folks don’t wrap the rib’s which is blasphemous
Malcolm. I found your YouTube channel a couple of years ago when looking for a baked bean recipe. I have been a How to BBQ Right disciple ever since. I made these ribs last night for my son who came over for an early Father’s Day. These are unquestionably the finest, tastiest ribs I have smoked. Thank you for sharing your recipes. Please keep them coming. I am grateful!!!!
I like this dude fr.. he really instructed this hella well. He puts ur attention all into it and if u do exactly how he says its like he said, they some “fall off tha bone ribs”… Definitely subscribed. Well done homie👌🏾 and yeah I did it exactly how he said..🤌🏾👌🏾🤌🏾👍🏾
Every time I watch one of his videos, it just makes my day go better.
Imagine eating whatever hes doin, youre day going to be a whole lot better
You making me a legend out in these streets 😂
They say never trust a skinny chef. I’m hanging on every word this dude’s saying as gospel.
Yeah right I copied his recipe and its goated 🤌
lmbo!! I follow this everytime! Just change up my recipe. I’ve tried spritzing with disaronno and it gives it a great taste as well. Currently doing a pickle juice marinaded with toasted sesame seed oil as a binder.
One year later and Malcolm looks to have lost 100 pounds. Not exactly skinny but cooks better than ever
I feel attacked lol. I have high metabolism and eat just as much as my 300 lb coworker. It’s starting to slow down since I’ve got a beer gut and some meat on my neck and cheeks.
Lmao I always say that
Malcolm is a treasure. So much information and knowledge he gives to us all for free. I support him by buying all his stuff I can on the regular. The AP seasoning goes on everything.
The true test of any food competition should be what people prefer, not what some tradition dictates how it should be.
Yeah I was wondering why if everyone wants them this way, why would the competition want something different?
@dandaman_21 well, I’ve wondered that too. I don’t enter competitions but I understand the premise. In order for there to be a way to judge every person’s product the same there has to be one set standard that every participant has to meet, and there are usually several categories. That’s the difference between cooking in a competition and cooking for yourself and your family at home. One gets to be judged by a panel of experts. The other one YOU”RE the judge and you can do WTF you want with YOUR food at YOUR house.